Sicilian-Style Eggplant Caponata
Serves 8
Time 1 hr
Make sure to bring the caponata to room temperature before serving. It's delicious spooned onto bruschetta or pita chips, or even as a lasagna filling or pizza topping.
Special Diets:
Ingredients
- 2 medium eggplant, chopped (about 6 cups)
- 1/4 cup extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup celery, diced
- 3 large Roma tomatoes, chopped
- 2 tablespoons capers, drained
- 1/4 cup lightly toasted pine nuts
- 1 tablespoon sugar
- 1/3 cup red wine vinegar
- 1/4 teaspoon crushed red chile flakes (optional)
- 1/4 teaspoon fine sea salt
- 1/2 cup green Sicilian olives, minced for garnish
Method
Preheat the oven to 400F.
Toss eggplant with 2 tablespoons oil and sprinkle with salt.
Place a piece of unbleached parchment paper on a cookie sheet.
Spread eggplant in single layer over the parchment paper.
Bake eggplant for 25 minutes or until tender.
Heat remaining 2 tablespoons oil in a pan; add onion, celery and garlic and cook over medium heat until onions are translucent, about 4 to 5 minutes, stirring occasionally.
Add tomatoes and eggplant; continue to cook for 3 minutes.
Add vinegar, pine nuts, capers, sugar, and chili flakes, if desired.
Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.
Garnish with minced olives. Refrigerate for four hours or overnight.
Nutritional Info:
Per serving: 140 calories (100 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 10g carbohydrates (3g dietary fiber, 5g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 medium eggplant, chopped (about 6 cups)
- 1/4 cup extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup celery, diced
- 3 large Roma tomatoes, chopped
- 2 tablespoons capers, drained
- 1/4 cup lightly toasted pine nuts
- 1 tablespoon sugar
- 1/3 cup red wine vinegar
- 1/4 teaspoon crushed red chile flakes (optional)
- 1/4 teaspoon fine sea salt
- 1/2 cup green Sicilian olives, minced for garnish